1/4 cup All purpose flour
1/2 tsp Salt
1/4 tsp Pepper
1 lb Beef stew meat, cubed 1/2"
1 tbsp Vegetable oil
1 large Onion, chopped
1 small Green pepper, chopped
2 Cloves garlic, finely chopped
1 3/4 cup Water
1 1/2 tsp Low-sodium beef bouillon
1 tsp Chili powder
1/4 tsp Dried oregano
1/4 tsp Ground cumin
1 can (14 1/2 oz.) no salt added tomatoes, drained
1 can (16 oz.) pinto beans, rinsed and drained
1 cup Frozen whole
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Shake flour, salt, and pepper in a large plastic bag. Add beef; shake to coat with flour mixture. Heat oil in nonstick Dutch oven over medium-high heat. cook beef, onion, bell pepper and garlic in oil, stirring occasionally, until beef is brown.
Stir in water, bouillon granules, chili powder, oregano and cumin. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in tomatoes, beans and corn, breaking up tomatoes; heat through. |
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